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Brewed: April 25, 2002 Bottled: February 6, 2003 Freshly picked Lilac flowers added to half of a plain mead, in progress. Lovely (March 25, 2004)
Yeast notes: Red Star Pasteur Champagne yeast was rehydrated at brew time.
Honey heated with water. Yeast energizer added. As temperature reached 160 F the must chiller was added, and the must kept hot for 15 minutes. Cooled, and poured into sanitized bucket. More water added, yeast pitched, stirred and stored with a bubble lock.
May 4, 2002 - We picked about 1/4 pound or 4+ quarts (loosely packed) of lilac flowers. Then we heated the smaller amount of honey with water. Added yeast nutrient. Heated to about 160 F and kept hot for 15 minutes. While the new must was heating we poured boiling water over the lilac flowers and let it steep in a separate kettle. The plain mead was racked into two carboys. Half the new must went into Pluto's Ploy and the flower tea was added to the remaining must and cooled. Only a few flowers made it into the kettle with the must. While Rebecca was busy cooling the sweetened lilac tea, Marcia got busy putting too much water into the carboy. As a result about a gallon of tea/must wouldn't fit into the overfilled carboy. Too bad, very sad. This carboy was stored with a bubble lock.
June 6, 2002 - Racked
February 6, 2003 - boiled corn sugar with water and racked into the bucket with sugar water. Bottled.
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